Fabulous Caribbean Cuisine By Traci Worth, Prospect Reef Resort Nutritionist Pineapple, Ginger & Red Chili Glazed Salmon 2 lbs. salmon fillet 1 cup crushed pineapple, drained or fresh chopped fine 4 cloves garlic, crushed 1 TBSP red chili paste or 2 red chilies, diced 1 TSP minced ginger 1 TBSP brown sugar Salt & Pepper to taste Place all ingredients except salmon in a small saucepan. Cook over medium high heat until the mixture caramelizes. Set aside.

Place small amount of olive oil in a heated frying pan & add the salmon fillets. Cook until pink, turning once. Spoon pineapple mixture over salmon & serve. Sautéed Plantain 2 plantains Olive oil & salt Cut the ends off the plantains & remove peel. Slice lengthwise into 1/4" slices. Heat skillet over medium-high heat. Add plantains to olive oil & cook until golden. Season with salt. Serve hot. Mustard & Thyme Dressing for Mixed Greens 1 clove garlic, crushed 1 TSP fresh thyme 1 TBSP Dijon mustard 1 TSP sugar 1/3 cup champagne vinegar or white wine vinegar Pinch salt & pepper 3/4 cup olive oil In medium bowl blend together the sugar, mustard, vinegar, salt & pepper. Add the garlic & thyme. Whisk the olive oil slowly into the mixture until thick. Chocolate Coconut Pudding 1/3 cup cocoa powder 1/2 cup sugar 1/3 cup cornstarch or arrowroot 1 TSP cinnamon 1 1/2 cups coconut milk 1 1/2 cups milk 1 cup shredded coconut for topping Sift together the cocoa powder, sugar, cinnamon & cornstarch and place in a medium saucepan. Whisk in the coconut milk & milk. Cook over medium high heat until the mixture begins to boil. Lower the heat & continue whisking for about 2 minutes. Spoon into dessert glasses or ramekins. Cover with clear wrap until ready to serve. Can be refrigerated or served warm. Top with shredded coconut.